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Artichoke Mushroom Lasagna

White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —Bonnie Jost, Manitowoc, Wisconsin

12 ServingsPrep: 30 min. Bake: 1 hour + standing

Ingredients

1 pound sliced baby portobello mushrooms
2 tablespoons butter
3 garlic cloves, minced
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3-1/2 cups 2% milk
2-1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
ASSEMBLY:
9 no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Directions

In a large skillet, saute mushrooms in butter until tender. Add
garlic; cook 1 minute longer. Add the artichokes, wine, salt and
pepper; cook over medium heat until liquid is evaporated.
For the sauce, in a large saucepan over medium heat, melt butter.
Stir in flour until smooth; gradually add milk. Bring to a boil;

2 of 2

Artichoke Mushroom Lasagna (continued)

Directions (continued)

cook and stir for 1 minute or until thickened. Stir in Parmesan
cheese and wine.
Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer
with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3
cups artichoke mixture. Repeat layers twice.
Cover and bake at 350° for 45 minutes. Sprinkle with remaining
mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until
cheese is melted. Let stand for 15 minutes before cutting. Yield: 12
servings.

Nutrition Facts: 1 piece equals 383 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 751 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.